Like many obsessive cookbook collectors, I’ve been transfixed by Samin Nosrat’s Salt Fat Acid Heat, which has lived on my kitchen counter since its arrival but which travels with me, too—what if I get stuck somewhere?! I open it whenever I can, each peek invariably leading to a few more pages dog-eared, a recipe or technique I will try soon.
Continue reading this post or find the recipe below: ** As Food52’s recipes are not available abroad, I’m making some of the ones I contributed there available on my blog as well** Curried Coconut Corn Soup
** As Food52’s recipes are not available abroad, I’ve had some requests for recipes, and I’m including them as needed. Find the original post on Food52 here.”
After writing about Samin Nosrat’s silky sweet corn soup that calls for making a corn cob stock, a commenter mentioned she learned the corn cob stock technique from Deborah Madison and pointed me to this recipe. I made it and loved it.
The original recipe calls for garam masala in addition to the other spices as well as a tablespoon of flour. I left the flour out, because it seemed unnecessary, and I’ve made a few other adjustments, so reference the original recipe if you are curious.
- 4 ears corn, yellow or white varieties, shucked
- 8 cilantro sprigs plus 2 to 4 tablespoons finely chopped cilantro leaves
- 1/2 cup finely diced red or white onion, trimmings reserved
- 1 tablespoon butter or olive oil
- 1 teaspoon coriander seeds or ground coriander
- 1/2 teaspoon cumin seeds or ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon hot or mild paprika
- Sea salt or kosher salt and freshly ground pepper
- 1 can unsweetened coconut milk (1 and 1/2 to 2 cups)
- Juice of 1 lime, or more to taste
- Bring 6 cups of water to a boil in a saucepan. Meanwhile, slice the corn off the cobs. I’ve been doing this in a shallow bowl/plate lined with a tea towel — a tip from Samin Nosrat’s Salt Fat Acid Heat. See photos above.
- Break the cobs and put them in the heating water with the cilantro branches and any onion trimmings (Note: red onion trimmings turn the stock very dark/murky—I now leave them out). Simmer for at least 15 minutes–longer if you can–then strain.
- Melt the butter in a soup pot over medium heat. Add the onion, cook for 3 to 4 minutes. If you’re using whole cumin and coriander seeds, toast them in a dry skillet over medium heat till they darken and become fragrant, then grind in a mortar and pestle. Add them to the onions along with the paprika and turmeric, and cook a few minutes more. Add in the coconut milk, the corn, the chopped cilantro, 1 and 1/2 cups stock, and 1 teaspoon salt. If the soup is too thick, thin it with more stock. Simmer over medium heat for 10 minutes. Squeeze in the juice of half of the lime. Taste, and add the juice of the other half if desired. Taste, adjusting the salt if needed. I add about another teaspoon of kosher salt (so 2 teaspoons total) but I like salt, so adjust to taste.